pecorino rosso
Red pecorino is a red Sicilian cheese which was originally developed in Sicily, Italy. In Italian, it is referred to as "picurinu rusu". Red pecorino is made from sheep's milk and Sicilian folate pastes in a technique known as pasta filata which is used in the manufacture of a family of Italian cheeses also known as stretched-curd, pulled-curd, and plastic-curd.
Al contrario del pecorino rosso, storicamente siciliano, che deve il suo nome alla stagionatura fatta con il sugo di pomodoro, questi altri formaggi sono semplicemente dei pecorini, ai quali durante la produzione si aggiunge lo zafferano o il peperoncino.
Features
Red Pecorino takes its name from its unique method of preparation. After being rubbed with seasoning and olive oil, the cheese is stained with tomato sauce, providing its signature red color. The cheese itself is processed manually, starting with the formation process, which occurs when the cheese is about two months old and still tender and fresh. The olive oil and tomato sauce are mixed together and applied as a protective layer over the cheese. It is in this state that the cheese matures.
ウィキペディアより、CC BY-SA 4.0 · 記事全文を読む
近く
arancino (アランチーニ)料理とレシピ · Sicilia · 0.0 km 先
Gianchetti (シラス)料理とレシピ · Sicilia · 0.0 km 先
Savoiarde料理とレシピ · Sicilia · 0.0 km 先
bottarga (ボッタルガ)料理とレシピ · Sicilia · 0.0 km 先
Brasciole料理とレシピ · Sicilia · 0.0 km 先
Calia e simenza料理とレシピ · Sicilia · 0.0 km 先
誤りを報告する、または情報を追加する
間違った時間、通行止めの道、語る価値のある物語。ここに書いてください。ページに反映する前に、人が目を通します。
場所：© OpenStreetMap contributors（ODbL）。文章と写真：ウィキペディアとウィキメディア・コモンズ、CC BY-SA。地図：OpenStreetMap。